Slow Roasted Pork Shoulder
Make this easy roast pork for a lovely winter meal for the family.
View the method
- 2.5-3kg of pork shoulder
- 2 onions
- 3 cloves of garlic, roughly chopped
- Sprigs of thyme and sage (or your favourite herbs)
- 2 bottles of apple or pear cider
Back to ingredients
- Preheat the oven to 170°C.
- Score and dry the skin of the pork, and sprinkle with salt.
- Place the halved onions in the bottom of the roasting dish to create a resting spot for the pork.
- Pour the cider in the roasting dish, taking care not to pour the cider on the skin.
- Place the garlic and herbs around the dish and place in the preheated oven.
- Roast at this temperature for 3-4 hours (or until the meat is tender and falls apart). Add more cider/water if needed to keep the meat tender.
- Turn up the oven to 250C to crisp the skin, watch it carefully at this stage so it does not burn.
- Remove from oven and let it rest (do not cover with tinfoil as your crackling will go soft).
- Reduce the pan juices and thicken with a small amount of cornflour mixed with water.
- Serve with winter vegetables and the pan juices.